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Monday, October 17, 2011

I would like to dedicate this post to a reader name Joanne who sent me the “Ang Ku Kuih" mould with 福 （happiness, good fortune, blessing ）printing. Joanne was requested me to send her some Ramie stem as she wanted to plant it. Chinese peoples especially Hakka family using Ramie leaf (厝叶）to make kuih (steam cake). According to Joanne, Malaysia Hakka family called this kuih as " choo yap ban~ 粗叶茶果/粗叶板" or also called it "woo char guo". As for Hokkien family, we called this kuih as "Oh Ku Kuih" as this kuih look black, " Oh" means black in Hokkien...

It look not that black actually, just very dark green..and you would not taste the greenish leaf taste and smell ..

I've heard of this leaf before but when I asked around which is the proper leaves...NO One can tell! haha... Actually, I have one big bunch of trees behind my house. The leaves look darker but exactly the same shape & same tree. Hopefully, it's not poisonous. hahaha.... Thanks for sharing it, Sonia.Kristy

Sonia, so this is called Ramie leaf. I have this growing in my backyard that my Peranakan friend gave it to me long time ago. She cooked this with rice. Next time I'll try this with your Oh Ku Kuih, looks so pretty and I also love Oh Ku very much.

What a coincidence! A friend was telling me about this type of ang ku just this afternoon and for the life of me, I couldn't visualize it since I've never seen or heard of it before. She mentioned it was some kind of leaf etc and here it is! Now I can sleep tonight :D Love the speckles!

I actually like this dark green color. My friend gave me some dried ramie and they were black in color but I have yet to do this kuih yet. I like the idea of sweet savory mung bean filling just like the 'Eng Choon' kuih.

i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

Sonia, did i ever tell you how amazed i am of your creations? I have not seen the leaf in real life before so that photo is as good as that. what a different kind of kuih!!! Sounds like you are having heaps of fun creating.

oh!! I didn't know the right name is called Ramie..My mom gave me some from her garden to bring back wt me..oh!! you didn't cook the leave first,no wonder it's look different...honestly I like this fresh green color o-ku then the regular O-ku color!your skill making kuih is really good!!

Interesting! I realized (already for a long time) that we don't know much about Malaysian/Singaporean cuisine in the US. After I started to follow you, it's a lifetime lesson for me. Now I wish to visit there more than going home. I'm serious!

Hi, My name is Annie. I wanted to make this Ramie Leaf kueh too. This is one of the most traditional Hakka kueh. And my mother will goes gaga over it. I wanted to make some to make my mom happy. I had been searching this leaf thru the whole Singapore high & low. But no luck. Are u living in Malaysia? I really dont know where else I can get Ramie leaf. I would be grateful if you could help.

Hi, Sonia. I am Belinda. I just fried a batch of the savory mung bean filling but I am going to stuff them in mochi instead...and I can't wait! Thank you so much for the recipe. I remember eating "yellow" koo (my fav) in Malaysia. Having lived in Toronto for over 25 years, I have been craving for this yellow ku which unfortunately are not sold here. I improvise and home make most of my fav Malaysian food. I added an additional half a portion of mung beans but left the rest of the ingredients pretty much as is, to taste. I have a question which I hope you can help answer. Can I freeze the filling in a freezer bag or plastic container? How long can I freeze them? Hope to hear from you soon. Kamsiah from a fellow Hokkien.